This is my fiancés’ creation when we starting getting a lot of greens from our CSA. To keep our impact low we excluded meat from the salad and replaced it with tempeh bacon. Additionally we buy our eggs local, reducing our overall impact rather than buying from a large agricultural grower. That combined with our CSA makes our overall impact low, but not zero. Naturally we almost always compost the scraps. Let me know how you like it!
Ingredients:
- CSA greens (lettuce, arugula, spinach, etc.)
- Eggs
- Tempeh Bacon
- Olive Oil
- Lemon Juice
- Micro greens
- Salt/Pepper
- Garnish (radishes, micro greens, cheese, nutritional yeast, really whatever you want.)
Notes: We cook the eggs so they’re runny, then drizzle the olive oil and lemon juice with a little bit of salt over the salad. We break the yolk which combining with everything else is the salad dressing.
the climate consultant 
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